Fatty Recipes

[egghead]

I'm new to this forum. I've had good success with pulled pork thanks to SMF. I would like to try my hand at a Fatty. I've never heard of them before but I'm ready to try my hand at one.

Are there recipes? I couldn't find any so I'm looking in the wrong places. Need some help getting started.

Thanks

 

[richtee]

Check out my venison Fatty thread from a couple days ago. No recipes for fattys really... what sounds good inside smoked sausage? Easier to say what DON'T? LOL! Wrap in bacon or not, mop like a butt. Smoke till 160-170... ENJOY!

 

[roksmith]

there are some who make additions/alterations, but for my money..simple is better...

a fattie is basically a 16oz Jimmy Dean (or whatever brand you choose) sausage taken out of the plastic wrapper and plopped in the smoker.

the only thing I do differently from time to time is choose a different flavored sausage.

 

[brianj517]

Egghead,

Fattys are whimsical thing...stuff it or don't stuff it...either way, you're first one definitely won't be your last...

Cheers,
Brian

 

[richoso1]

What Richtee said.

 

[sdesmond]

I am going to make my first this weekend. I am not a big vegetable eater so I was thinking something like this. Bob Evans Zesty Sausage filled with Velveeta cheese, some ham cubes along with some potato cubes wrapped in bacon. It sounds like a good breakfast dish. mmmm

 

[packplantpath]

Velveeta melts quick right? If so, keep in mind it probably will not be in the middle anymore, but will permeate the meat. Not a bad thing, just may not be what you expect.

 

[bbq bubba]

Make sure you pre cook the potatoe's..

 

[bbq bubba]

I personally like my fattie's with the goodie's inside!!
Take your sausage and roll it out on some wax paper...


Layer with your favorite ingredient's...Roll and wrap in bacon (optional)



Smoke at 225-250* for 2 hr's until internal is 160*...


Slice and enjoy!!!

__________________

 

[sdesmond]

Good point that I didnt think of. I knew about pre cooking the potatos. Maybe Ill just use some sharp cheddar. Sorry, dont mean to thread jack.

 

[walking dude]

also, make sure you let the fattie sit abit, and let the insides set........i haven't and had a mess..........

i need a quick search and came up with this.........

http://www.smokingmeatforums.com/for...earchid=141843

 

[lagogarda]

mmm....may just have to try one of these fatty thingies in the future.

 

[glued2it]

A fatty is sausage squeezed out of the casing onto the smoker.
Once you add stuffing, then it is a "stuffed fatty". If you wrap it in bacon it's a fatty wrapped in bacon.

None the less try anything and everything. The only definite is the internal temp and the rest is up to you.

Personally I don't care for fatty's But my wife likes me to stuff them with a pizza type stuffing.

Experiment and see what you like!

 

[shenk]

cheese, mushrooms, spinach. Its all an experiment. Once you get the stuffing down (if you want stuffing) try other sausages. Maple is a good one!

 

[welder]

Just plain good quality roll sasuage. I do paint a little syrup on them at end of smoke.

 

[sumosmoke]

Bubba, thanks for the instructional shots. Now I've seen how it's done I'm ready to try my first fattie this weekend!

Personally, I'm a visual learner and that's what's so great about SMF. There are always pictures of "how-to's" somewhere.

 

[cheech]

My favorite is a Jimmy Dean hot and spicy with high temperature cheese mixed throughout the sausage, then rolled in a dry rub.

 

[richtee]

D88de...that only works for a limited time for some reason. Comes up no matches now. If you refer to specific threads it's cool tho...

 

[av8tor]

Great pictures bubba and the finished product looks tasty. Do you have any pictures during your rolling process?

 

[dysartsmoker]

Made my first a couple of weekends ago turned out great. I mixed 1 lb italian sausage meat with 1lb lean ground beef. Stuffed one with mushrooms onions cheese celery the othe used the same but added some pizza sauce. Froze left overs had some last night with scrambled eggs and toast. GREAT STUFF making some more this weekend